Sisley's Mulled Wine Drizzle Traybake

INGREDIENTS

FOR THE CAKE

9-inch x 12-inch traybake tin

380g Unsalted butter or Stork butter

340g Caster sugar

4 Medium eggs

1/2 tsp Vanilla extract

375g Plain flour

Pinch of salt

1/2 tsp Baking powder

1/2 tsp Ground cloves

1/2 tsp ground cinnamon

Pinch of ground nutmeg

MULLED WINE DRIZZLE

150ml Mulled wine

4 tbsp Sugar

CREAM CHEESE FROSTING

125g Unsalted butter

150g Icing sugar

180g Full-fat Philadelphia cream cheese

1 tsp Vanilla extract

DECORATIONS

Redcurrants

Cinnamon sticks (decorative only)

Star Anise (decorative only)

Dried oranges (decorative only)

METHOD

SPONGE

1. Preheat the oven to 180ºC / 170ºC fan

2. Grease and line a 9-inch x 12-inch traybake tin with greaseproof paper

3. Cream together the butter and the sugar until smooth (in a mixer or by hand)

4. Mix in the eggs, one at a time, followed by the vanilla extract

5. Sieve in the flour, pinch of salt, baking powder and spices

6. Gently stir in the milk

7. Add the mixture to the prepared tin and level. Lightly tap on the worktop to remove any large air bubbles

8. Bake in the oven for 35-45 minutes until golden brown. Use a cake tester to make sure the middle is baked through

9. Once baked, remove from the oven and leave to cool in the tin while you make the drizzle

MULLED WINE DRIZZLE

 

1. Add the mulled wine and sugar together in a saucepan and cook on a low/medium heat until it starts to thicken slightly While the cake is still warm, use a skewer or tooth pick to make holes all over the cake, about 2cm apart and only half way down through the cake’s depth

2. Using a pastry brush, brush the top of the cake with the mulled wine. Repeat additional layers until all the mulled wine mix is used. Leave the cake to cool and for the drizzle to soak in

4. Using a stand or hand mixer, beat the butter and sugar together to make a smooth buttercream

5. Drain off any excess water in the cream cheese and add it to the buttercream mix along with the vanilla extract

6. Beat again until smooth and pop it in the fridge to set slightly

7. When the cake is cool, smooth the cream cheese buttercream across the entire top using the back of spoon

8. Add your decorations and serve

The traybake will last up to five days when stored in an airtight container in a cool, dry place.

Check out more of Sisley's festive recipes, savoury and sweet, over on her blog.